Mexican Breakfast Pie. Breakfast for dinner ideas.

My Mom has made a version of this for as long as I remember. Shed make it with Mushrooms and Ham and Swiss cheese, Even had it with burger and onions and peppers.  Its very versatile.  Or even the Mexican recipe that I am putting up today.  She served it for dinner, many times. Enjoy :)
( the basics of this recipe came from tablespoons.com )

• 1 1/4 cups of diced potatoes. Can be the frozen variety. Just thaw slightly on counter top, before using.
• 1/3 cup green bell pepper, diced
• 1/3 cup red bell pepper, diced
• 1 cup  black beans, drained and rinsed
• 1/2 cup corn. Frozen or can. If frozen, thaw out slightly.
• 2-3 tablespoons (according to heat preference) fire roasted green chile, fresh or canned. We lvoe green chilis for this recipe.
• 6 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 tsp paprika( my fave! :) )
• 1/2 teaspoon ground cumin
• 1/4 cup chopped green onions (4 medium)
• 2 tablespoons chopped fresh cilantro
• 1 1/2 cups cups shredded Cheeses( can be one or all of the following) Cheddar, Pepper Jack, or Cheddar-Jack with jalapeno peppers cheese blend (6 oz)
• one chopped tomato
• 2 more chopped up green onions. Chop just the greens here, in little circles. not into tiny pieces.  its for looks!
• Sour cream, as desired
• Salsa, as desired
• My Creamy Guacamole recipe
• olive oil as needed for sauteing

1. 
   
   Heat oven to 375°F. Grease a 9x9 glass pan with olive oil or spray oil. Set aside. Glass really works the best. I  tend to cook and bake it in a cast iron frying pan.
2. 
   
   In a medium saute pan, heat about 2 teaspoons of olive oil. Add the potato and saute for about 3 minutes. Add the bell peppers and saute another 3 minutes. Remove from heat and stir in the beans, corn, and green chile.
3. 
   
   In a medium bowl, whisk together the eggs, salt, pepper, and cumin. Stir in the cilantro, green onion, and 1 cup of the cheese. Stir in the vegetable mixture.
4. 
   
   Add the bowl contents to the prepared pan. Sprinkle the top with the remaining 1/2 cup of cheese
5. 
   
   Bake at 375 degrees for 30-40 minutes, or until the casserole is lightly browned and the middle is set. Let rest for 5 minutes before serving. If you dont let it rest, and cut too early, It will be a wet mess. :)
6. 
   
    Garnish with the chopped tomato and green onions. Cut into squares and serve with salsa, my creamy guacamole and sour cream.Enjoy :)